Eat-Clean Thai Fish Pie



Home-cooked meals are amazing for midweek meals as well as birthdays and celebrations. To make a meal grand enough for either occasion try this Thai fish pie, which is high in protein, free from refined carbohydrates and has a good helping of healthy fats.
1 large sweet potato peeled and chopped
1 large cauliflower chopped
Tablespoon of mayonnaise
400g of salmon chunks
400g of smoked haddock chunks
1 handful of small cooked prawns
1 can of coconut milk
Small bunch of coriander roughly chopped
1 stalk of lemongrass finely chopped
Teaspoon of paprika
1 leek chopped
Large handful of spinach
1 small onion chopped
2 cloves of garlic finely chopped
The juice of one lime
Salt and pepper taste
Coconut oil
Step one:
Heat a little coconut oil in a large saucepan and gently fry the onion for a few minutes before adding the garlic, lemongrass, leeks, coriander and paprika. Cook for another few minutes before adding the salmon, haddock and prawns and stirring well.
Step two:
When the fish is almost cooked add in the lime juice and coconut milk and bring to the boil for a moment before reducing to a simmer. Allow it to cook whilst to cook the pie topping.
Step three:
Put the sweet potato and cauliflower in a pot and cover with boiling water. Season with a little salt and cook on the hob until the vegetables are soft and can be broken up easily with a fork. Drain the potato and cauliflower well and mash well, adding in the mayonnaise and salt and pepper to taste.
Step four:
Stir the spinach into the fish mixture and allow it to wilt. This should only take a few minutes. Take the fish mixture off the heat and pour it into a casserole dish. Carefully spoon the mashed vegetables evenly on top and ensure there are no gaps. Pop into the oven at 180C for 25-30 minutes and enjoy with extra veggies on the side.

What’s your favourite fish recipe?


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